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Food Evaluation
1. Parties: Identification of the evaluator and the client, including full legal names, registration numbers, and addresses
2. Background: Context of the evaluation request and brief description of the food products or processes to be evaluated
3. Definitions: Key terms used throughout the agreement, including technical food safety and evaluation terminology
4. Scope of Services: Detailed description of the evaluation services, including specific food products, processes, or facilities to be evaluated
5. Evaluation Standards: Reference to applicable Danish and EU food safety standards and evaluation criteria
6. Methodology: Description of evaluation procedures, testing methods, and assessment criteria
7. Client Obligations: Client's responsibilities including providing access, information, and samples
8. Timeline and Deliverables: Specific timeframes for evaluation stages and format of evaluation reports
9. Fees and Payment Terms: Evaluation costs, payment schedule, and any additional expenses
10. Confidentiality: Obligations regarding confidential information and trade secrets
11. Liability and Indemnification: Limitations of liability and indemnification provisions compliant with Danish law
12. Term and Termination: Duration of the agreement and conditions for termination
13. Governing Law and Jurisdiction: Specification of Danish law as governing law and jurisdiction for disputes
1. Insurance: Required when specific insurance coverage needs to be specified for high-risk evaluations
2. Intellectual Property: Needed when evaluation involves proprietary recipes or production methods
3. Force Majeure: Optional clause for addressing unforeseen circumstances affecting evaluation timeline
4. Data Protection: Required when evaluation involves processing personal data or sensitive business information
5. Subcontracting: Needed when external laboratories or specialists may be involved in the evaluation
6. Export Compliance: Required when evaluation involves products intended for export
7. Marketing Rights: Optional section regarding the use of evaluation results in marketing materials
1. Schedule A - Evaluation Criteria: Detailed technical specifications and evaluation parameters
2. Schedule B - Testing Procedures: Specific methodologies and procedures for food testing and evaluation
3. Schedule C - Fee Schedule: Detailed breakdown of fees for different evaluation services
4. Schedule D - Timeline: Detailed project timeline with milestones and deadlines
5. Schedule E - Required Documentation: List of documents and certificates required from the client
6. Appendix 1 - Applicable Standards: List of relevant Danish and EU food safety standards
7. Appendix 2 - Report Template: Standard format for evaluation reports
8. Appendix 3 - Quality Assurance Procedures: Description of quality control measures for evaluation process
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